These New Mexican-flavored
ribs feature flavors of the Orient, common in many northeastern
New Mexico kitchens, and ingredients found locally—cilantro,
chipotle chiles and coriander seed. Serve with warm tortillas,
cherry tomatoes and potato salad.
Taos-Inspired
Back Ribs
- 2 slabs pork back ribs,
about 3 1/2 to 4 pounds total
6 garlic cloves, crushed
4 tablespoons grated fresh ginger root
1/4 cup chopped cilantro
1 (14-ounce) jar hoisin sauce
1 (7-ounce) can chipotle chiles* in adobo sauce
2 tablespoons lime juice
1 tablespoon coarsely ground black pepper
- In bowl of food processor,
process garlic, ginger, cilantro, hoisin, chiles and sauce, coriander,
lime juice and pepper. Process until smooth, scraping sides of
bowl as necessary.
- Prepare medium banked
fire in covered grill, place ribs away from heat, cover grill
and let ribs slowly roast for 1 1/2 hours.
- Remove grill cover and
slather ribs with glaze on both sides; cover grill and roast
for 15 to 20 minutes more, until ribs are nicely glazed.
Serves 4.
*Chipotle chiles are smoked
jalapenos and can be commonly found canned in adobo sauce. If
chipotle chiles in adobo are not available, substitute about
10 dried chipotle chiles, stems removed, that have been rehydrated
in hot water for 30 minutes and drained, plus 1/3 cup smoky barbecue
sauce.
Wine suggestion: Serve
with a chilled Gewurztraminer.
Nutrition Facts
Calories 1170 calories
Protein 65 grams
Fat 95 grams
Sodium 640 milligrams
Cholesterol 320 milligrams
Saturated Fat 35 grams
Carbohydrates 11 grams
Recipe provided courtesy of Pork, The Other White
Meat.
